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Wild Berry Wine
le0n:
^^ wow. Thanks, Trevor. Let me dig into what you found.
Last night I added some needed sugar to put my potential alcohol to ~14%. Boiled 3 cups of sugar in half a quart of RO water until it dissolved completly. Waited until it cooled to 80° and then poured it into the fermenter during the nightly stir.
This morning: 1.078 SG (corrected)
TrevorM:
No problem ;D I love home brewing so looking through it was interesting stuff.
Yeah won't have any issues with bacteria/wild yeast etc. at 14%, the only thing that might cause an issue is oxidation. I wouldn't stir it anymore. Are you planning on bottling it or kegging once it's finished and will it be fizzy or still?
le0n:
By nightly stir, I mean that I'm merely breaking up the pulp cap to keep things wet on top.
I'll be bottling these up.
If my calculations are correct, it should ferment to dry with the amount of sugar I have in there and the type of yeast that's being used.
There shouldn't be any sugar when it's finished, and I don't plan on back-sweetening either.
Also, from my SG measurement today, I saved a vial's worth that I filtered with a coffee filter. This can be one of my test subjects for color change if needed, hah hah.
TrevorM:
Ok if you're bottling with beer bottles/caps they make an O2 absorbing caps you could use.
The test vial is a great idea.
le0n:
Plain Jane straight corks.
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